cute website...I have always made lemon bars, but was in a hurry for a recipe and came across yours....followed your directions, except I did have to substitute 2 % milk ( and I don't recall having milk in my recipe)....but...my bars came out upside down....no crust on the bottom...hummmm.. .....but.....I love em anyway....made them for a happy hour get together and i'm sure everyone will too....

Hi,
As an American living in Finland I don't get these as often as I would like I found this site and just had to try them... better than the mixes I have received from home! Just great! However, how can I get a crispier top? I really like that on my mom's that she made

1) When I make shortbread, I only use butter, salt and sugar (usually caster). What is the reason for using cornstarch/cornflour and confectioner's/icing sugar instead of caster or granulated? I couldn't really taste any difference but of course it's hard to differentiate with the lemony goo!

2) You say 'do not substitute' regarding the whole milk. Why? Why not semi-skimmed for instance, which is what I usually have in the fridge.

I can of course experiment, but I would appreciate any feedback and chemical analysis as to why!

A bit of chocolate drizzled onto the top of these lemon bars would be awesome, may have to try that! But frankly, they're sweet enough!

Would it be possible to get the "coarse meal texture" for the crust with, say, a pastry cutter? [I am sadly lacking in kitchen appliances...] I've made lemon bars with a crust of just flour, sugar, and butter, which were combined until there were only pea-sized lumps [or smaller] left. Would this work, or is a "coarse meal texture" different?

Would it be possible to get the "coarse meal texture" for the crust with, say, a pastry cutter? [I am sadly lacking in kitchen appliances...] I've made lemon bars with a crust of just flour, sugar, and butter, which were combined until there were only pea-sized lumps [or smaller] left. Would this work, or is a "coarse meal texture" different?

You can certainly use a pastry cutter or a couple knives to produce the same effect. The lumps should be a little smaller than pea sized.

My receipe for Spice Lemon requires to use all part of lemon skin which means white and yellow. Although I know white makes bitter taste, I have no choice. Can anyone give me suggestion to get rid of bitter taste any how?

Just found your site,it's wonderful! Good recipe format & love the pictures for those who sometimes wonder if it's "looking right" while assembling. In response to the cornstarch question,this is what helps to make the crust (shortbread) so flakey or tender. The milk is different & would make it more like a baked custard. I think it also helps to mellow potential bitterness from the lemon zest. With any baking experience,a sturdy fork,grater,& measuring instruments this could easily be all hand made.